Skirt Steak with Avocado Chimichurri

Cook the Steak:

1.    Heat a skillet over high heat until very hot, then add 2 tablespoons olive oil.

2.    Carefully place the steak in the hot skillet.Sear the first side until nicely browned, about 2–4 minutes (depending on thickness). Flip the steak and cook the other side for an additional 2–4minutes until the internal temperature reaches approximately 130°F for medium-rare. If necessary, cook in batches.

3.    Generously season both sides with salt and black pepper.

4.    Transfer the steak to a cutting board, loosely cover, and let it rest for 5 minutes before slicing.

5.    Slice the steak thinly (about 1/4-inch thick)against the grain and set aside.

Prepare the Avocado Chimichurri:

6.    In a food processor, combine the cilantro, parsley, garlic, salt, cumin, and red pepper flakes. Pulse about 5 times until coarsely chopped.

7.    Add the red wine vinegar and pulse 5 more times.With the processor running, slowly drizzle in the olive oil until the mixture is emulsified yet still slightly chunky.

8.    Transfer the mixture to a medium bowl. Gently fold in the lemon zest, lemon juice, chopped basil, and diced avocado. Cover and refrigerate until ready to serve.

Make the Salad:

9.    In a large salad bowl, combine the chopped tomatoes, diced cucumber, sliced red onion, and minced cilantro.

10.  Drizzle with 2 tablespoons extra virgin olive oil and the juice of 1/2 lemon.

11.  Sprinkle in 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Toss gently until the ingredients are evenly mixed.

To Serve:

12.  Plate the salad, add a portion of the sliced skirt steak.

13.  Spoon the avocado chimichurri over the steak or serve it on the side for dipping.

Total Macros:

Calories: 610.75

Protein: 24.5g

Carbs: 10.5g

Fat: 54.0g

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Nutrition Facts:

Grass-Fed Skirt Steak: Not only is it a lean source of high-quality protein, but grass-fed beef also boasts a higher ratio of omega-3 to omega-6 fatty acids than grain-fed beef. It’s packed with B vitamins, zinc, and iron, which support energy production, muscle repair, and a healthy immune system.

Avocado Chimichurri: Avocados are renowned for their creamy texture and heart-healthy monounsaturated fats. They also provide fiber and potassium, which help regulate blood pressure and improve satiety, while the fresh herbs add antioxidants and anti-inflammatory benefits.

Fresh Herbs (Cilantro, Parsley, Basil): These herbs are nutritional powerhouses, offering vitamins A, C, and K, and acting as natural detoxifiers. They not only boost the flavor of the chimichurri but also contribute to overall cellular health.

Lemon Juice & Zest: Loaded with vitamin C and antioxidants, lemon helps improve collagen production for healthy skin and supports the immune system. It also enhances the absorption of iron from plant foods in the salad.

Tomato-Cucumber Salad: Tomatoes provide lycopene, an antioxidant linked to heart health and reduced cancer risk, while cucumbers are low in calories and high in water content, making them super hydrating and refreshing.

Extra Virgin Olive Oil: This oil is rich in monounsaturated fats and polyphenols, which help reduce inflammation and support cardiovascular health—plus, it adds a delicious, fruity flavor to the dressing.

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